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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. -Mitzi Sentiff, Annapolis, Maryland Ingredients:
3 to 4 medium onions, chopped |
2 cups cold butter, divided |
1 tablespoon poppy seeds |
1-1/2 teaspoons salt |
1-1/2 teaspoons paprika |
1 teaspoon coarsely ground pepper |
4 cups king arthur unbleached all-purpose flour |
1/2 cup cornstarch |
1 tablespoon baking powder |
1 tablespoon sugar |
1 tablespoon brown sugar |
5 eggs |
3/4 cup 2% milk |
3/4 cup sour cream |
Directions:
1. In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside.
2. In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. make a well in dry ingredients; stir in egg mixture just until moistened.
3. Spread into a greased 10-in. springform pan. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 10-12 servings.
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